T/GZSX 027-2018 Sauerkraut and pork in Guizhou

Scope

Scope: This standard specifies the terms and definitions, requirements (including inspection methods), inspection rules, labels, marks, packaging, transportation, and storage of Guizhou salted meat products. This standard applies to the production, sale, and inspection of prepackaged Guizhou salted meat products that comply with the following 3.1 terms and definitions: Main technical content: Physical and chemical indicators Item Standard Test method Percentage of pickled vegetables in the total amount / g/100g 30–60 Appendix A Peroxide value (calculated as fat) / g/100g ≤0.25 GB 5009.227 Total arsenic (calculated as As) / mg/kg ≤0.5 GB 5009.11 Lead (calculated as Pb) / mg/kg ≤0.5 GB 5009.12 Cadmium (calculated as Cd) / mg/kg ≤0.1 GB 5009.15 Chromium (calculated as Cr) / mg/kg ≤1.0 GB 5009.123 Nitrite (calculated as NaNO2) / mg/kg ≤10 GB 5009.33 Benzoic acid and its sodium salt (calculated as benzoic acid) / g/kg ≤0.3 GB 5009.28 Sorbic acid and its potassium salt (calculated as sorbic acid) / g/kg ≤0.3 GB 5009.28 Note 1: a Only when the pickled vegetables in the product account for more than 30% of the total amount, and the original ingredients of the pickled vegetables are labeled with benzoic acid or sodium benzoate, shall the samples be mixed and tested for the limit value of benzoic acid and its sodium salt in the product; b Only when the pickled vegetables in the product account for more than 30% of the total amount, and the original ingredients of the pickled vegetables are labeled with sorbic acid or potassium sorbate, shall the samples be mixed and tested for the limit value of sorbic acid and its potassium salt in the product; Note 2: Benzoic acid and its sodium salt, and sorbic acid and its potassium salt shall not be detected in canned products.

Development Information

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